Ingredients
3 eggs, large
2 cup heavy cream
¼ cup granulated sweetener, of choice, monk fruit sweetener or erythritol
1 tbsp vanilla extract
Preparation
Preheat the oven to 350 degrees F. Grease four 2 or 3 inch ovenproof ramekins and place them in a large baking dish.
In a large mixing bowl, whisk together all the ingredients until smooth and combined. Transfer the mixture amongst the four ramekins.
Boil a kettle or bring 2 to 4 cups of water to the boil. Pour enough boiling water into the baking dish until the ramekins are submerged in an inch of water.
Place the baking dish in the oven and bake the custard for around 30 minutes, until firm on top.
Remove from the oven and either enjoy warm or all to cool completely. Once cooled, the custard can be refrigerated until chilled.
